Sopita de fideo
Cooking Con Claudia · ♥ 7K likes · 170.6K views · 4 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp chicken bouillon
- 7 oz fideo pasta
- 4 whole roma tomatoes
- ¼ whole onion
- 2 cloves garlic cloves
- cilantro
- 4 cup water
- 2 tsp tomato bouillon
- ½ tsp ground cumin
Tomato broth: blend the roma tomatoes, onion, garlic, chicken bouillon, tomato bouillon and ground cumin with four cups of water until smooth.
- oil
Heat a little oil in a pot over medium-high heat. When hot, add the fideo and fry about five minutes, stirring occasionally so it does not burn, until golden.
- 2 cup water
- salt
Add the tomato broth and two more cups of water, and a little salt. Bring to a simmer and taste for salt.
Reduce the heat to low, add the cilantro, cover and cook 15 minutes, stirring occasionally so it does not stick.
- lime juice
- queso fresco
- hot sauce
Serve with a squeeze of lime juice, crumbled queso fresco and hot sauce, with taquitos de queso on the side.
Serving and tasting